Kitchen Orientation (CULI 1501)
This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies, and sociocultural competencies appropriate to the workplace will be introduced and practiced.
Course code: CULI 1501
Credits: 5.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1501
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41175 | January 27, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: Howe Sound Secondary School | Gill, Collin |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41247 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: Blended Location: Varies | Krentz, Keith |
| 42983 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: Blended Location: Varies | Rogers, Sean |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61667 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: Blended Location: Varies | Rogers, Sean |
Additional Information
- Orientation to VCC College, Culinary Arts Program, House Guidelines, Student Services, Facilities
- Professional Practice and Skills
- Introduction to the Culinary Arts profession – History and Trends
- Career Planning – Culinary Careers
- Introduction to Health, Safety, and Sanitation– General and Food
- Introduction to Commercial Kitchen Equipment
- Food Industry Stewardship
- Introduction to Recipes –Measurement Systems
- Introduction to Basic Kitchen Ingredients – Pantry Essentials
- Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques
- Introduction to General principles of Cooking – Heat
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.